Prime Rib Roast with Horseradish Cream
This recipe uses Rib beef — specifically Prime Rib Roast (6-12 lbs).
Learn more about all Rib cuts and cooking methods →
Prep
20 min
Cook
3.5 hrs
Total
4 hrs
Nothing says celebration like a standing rib roast. This method uses a high-heat sear followed by low-and-slow roasting to produce a uniformly rosy center surrounded by a deeply seasoned, crackling crust.
What Ingredients Do You Need?
- 7-8 lbs Standing rib roast (3-bone)
- 8 Garlic cloves, minced
- 3 tbsp Fresh rosemary, chopped
- 2 tbsp Fresh thyme, chopped
- 2 tbsp Dijon mustard
- 3 tbsp Olive oil
- 2 tbsp Kosher salt
- 1 tbsp Black pepper
- 3 tbsp Prepared horseradish
- 1 cup Sour cream
- 1/2 cup Heavy cream, whipped to soft peaks
How Do You Make Prime Rib Roast with Horseradish Cream?
- 1
Season overnight
Mix garlic, rosemary, thyme, mustard, oil, salt, and pepper into a paste. Rub all over the roast. Refrigerate uncovered overnight.
- 2
Temper
Remove from fridge 2 hours before cooking. This is critical for even cooking.
- 3
High-heat sear
Roast at 500°F for 15 minutes to develop a deep, flavorful crust.
- 4
Low roast
Reduce oven to 325°F. Roast until internal temperature reaches 120°F for medium-rare (about 15 minutes per pound).
- 5
Rest
Tent with foil and rest 30-40 minutes. Internal temp will rise to 130°F. This step is essential.
- 6
Make horseradish cream
Fold horseradish into sour cream, then fold in whipped cream. Season with salt.
- 7
Carve and serve
Cut the bones away in one piece, then slice the roast into thick slabs. Serve with horseradish cream.
What Are the Pro Tips for This Recipe?
- 💡 Dry-aging the roast uncovered in the fridge for 1-3 days concentrates flavor and improves the crust.
- 💡 Use a leave-in probe thermometer — don't open the oven repeatedly to check.
